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Arugula, a native of the Mediterranean region, is noted for its distinctive tangy flavor. This herbaceaous annual mustard-like green adds real character and zip to a salad, a quality that has created legions of arugula lovers. It grows wild in parts of southern Europe. In parts of the Far East, it is treasured not for its leaves but for the oil of its seeds.

Arugula has a number of aliases, including Roquette, Rocket, Tira and Rucola. Its principal use is as a salad green, but, like spinach, it can also be steamed or used in soups.

Arugula line drawing
Jane Hadley

Also like spinach, it's a cool season vegetable that bolts in hot weather. It's best to keep it cool and moist and use it quickly.

According to the U.S. Department of Agriculture, arugula is a good source of Vitamin A, Vitamin C, Folacin, and Calcium. It also supplies Potassium, Magnesium and Iron.

Below are some excellent recipes that use arugula:


Linguini with Shrimp and Arugula

Grilled Shrimp over Linguini and Arugula

Angel Hair Pasta with Arugula, Radicchio and Tomato

Leek, Arugula and Clam Sauce over Spaghettini

Linguini with Arugula, Golden Garlic and Red Bell Pepper

Penne with Chicken, Arugula, Roasted Tomatoes and Feta

Penne with Arugula and Tomatoes

Tuna, White Beans & Arugula on Fettuccini

Farfalle (Bow-tie Pasta) with Roasted Red Peppers, Garlic, Greens, and Mushrooms


Seared Scallops with Pepper Arugula and Tangerine Juice

Salmon with Arugula, Tomato and Caper Sauce


Arugula Soup

Arugula Vichyssoise


Arugula, Orange and Red Onion Salad

Arugula Mushroom and Walnut Salad

Mediterranean Salad with Chickpeas and Arugula

Arugula and Pine Nut Salad

Arugula and Romaine with Grapefruit, Fennel and Parmesan

Arugula, Pear and Stilton Salad

Other Dishes

Polenta with Chicken, Arugula and Goat Cheese

Grilled Eggplant, Red Bell Pepper, and Arugula Rollups

Grilled Chicken Breast with Arugula and Olive Thyme Vinaigrette

Arugula Pesto